- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Fish soup made with fresh stock has bags of flavour and economically uses up all the fish. Make it as simple or luxurious as you wish.
Ingredient:
- 3 x whole white fish (such as bream, John Dory or snapper), gutted
- large handful prawns in the shell
- large handful mussels in the shell
- 400g/14oz waxy potatoes, such as Desirée, peeled and cut into 2cm chunks
- 1 tbsp chopped flatleaf parsley
- drizzle of olive oil
- 30ml/2 tbsp olive oil
- fish trimmings, including head and bones, from fish listed above
- 1 shallot, chopped
- 1 small bulb fennel, chopped
- 3 ripe tomatoes
- 3 garlic cloves, crushed with the flat side of a knife
- 1 large sprig thyme
- 2 bay leaves
- 2 pinches saffron strands
- 1–2 star anise
- 2 litres/3½ pints boiling water
- salt and freshly ground black pepper
